morning all,
fanny,
OK will meet u at tampines MRT 6:30Pm wednesday.
u dun want free one coz only 2 or 3 pcs rite? hahahaha!
ok, since u asked me thousands time
![Stick Out Tongue :p :p](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
....
will bake ONE batch for u, i'll juz take back my ingredients cost, no profit taking.
but dun regret if no nice wor....
fatmum,
i'm the one hv to say thank u for your help to "clear" my garden cake lah....
ah yes, tis morning, i tried your yougurt cake.. no use mixer, turn out nice nice oso.
you didn't stated when to put the sugar wor, so i add in the sugar AFTER egg and yogurt, i use my baked donut method
sharon,
thks for your understanding
apple,
catika is rite, buttercream icing gotta put inside the fridge, taste better and more yummy.
royal icing not very popular in singapore, i think, i might be wrong.
ang moh like to use royal icing.
the texure is totally diff with buttercream icing.
royal icing made with meringue powder dries hard enuf for flowers and intricate decorations to last indefinietly.
once hardened, if properly stored, the deco never soften or crumble.
if u go PH or those bakery shop which sell those hard hard flowers for cake deco, tats made from royal icing with STIFF consistency.
there are 3 type of consistency for royal icing.
to tell u the truth, i don't like royal icing deco, taste yuck and when u wanna dry it out in open air, will attack by ANTS..... i HATE ants !!!
cos royal icing made from icing sugar and couple tablespoons of water only... apart of meringue powder.
hope the above info ans your Q
hammie_hamster,
no worries, will meet u next time